Ingredients
| 2 | egg whites, room temperature | | 1/8 tsp. | salt | | 3/4 cup | sugar | | 1/2 tsp. | almond extract | | 1-1/2 cup | flaked coconut | | 2 cups | popped popcorn, finely chopped in blender or | | food processor | | 1 tbsp. | all-purpose flour | | 1 tsp. | unsweetened dry cherry flavored drink mix (optional) | | 16 | chocolate candy kisses |
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Instructions
Preheat oven to 300°F. Lightly grease a large baking sheet. In medium bowl, beat egg whites with salt until soft peaks form. Gradually add sugar, beating continuously, until stiff peaks form. By hand, fold in remaining ingredients, except candy kisses, just until all ingredients are moistened. Drop by rounded tablespoons, 2-inches apart, on baking sheet. Bake at 300°F for 7 minutes or until set. Remove from oven and immediately gently press a candy kiss in center of each cookie. Return to oven and bake an additional 8 minutes or until golden brown. Cool on cookie sheet for 1 minute, then remove to wire racks to cool.
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